Ingredients:
1/2 cup 125 ml Hard margarine
2 cups 500 ml Vanilla wafer crumbs

Second Layer:
40 40 Caramels
Skim evaporated milk 1/4 cup 60 ml
1 cup 250 mL Chopped pecans, toasted

Third Layer:
2 2Light cream cheese (8 oz, 250 g, each), softened
1/2 cup 125 mL Granulated sugar
1 tsp 5 mL Vanilla
2 2 Large eggs
1/2 cup 125 mL Semisweet chocolate chips

For Crust:
Melt margarine in small saucepan4 Add wafer Crumbs. Stir well. Press in bottom and 1 inch (2.5 cm) up 9 inch (22 cm) springform pan. Bake in 350 F (175 C) oven for 5 minutes. Cool.

Second Layer:
Heat caramels and evaporated milk in medium saucepan, stirring often, until smooth. Pour over crust Sprinkle with pecans

Third Layer:
Beat cream cheese, sugar and vanilla in large bowl until smooth Beat in eggs on low, 1 at a time, just until blended Heat cocolate chips in small saucepan over hot water, or in low, stirring constantly, until smooth. Do not overheat Stir into cream cheese mixture.

Pour over pecans. Bake in 350°F (175 C) oven for 50 to 55 minutes. Run paring knife around ede of pan to allow cake to settle evenly without cracking Cool.

Remove sides of pan. Place cake on rack set on waxed paper. Pour glaze over top and down sides of cake. Cuts into 12 wedges.

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